Shrimp and Corn Chowder Recipe
This shrimp and corn chowder is a creamy, comforting seafood soup made with tender shrimp, sweet corn, and hearty potatoes. Rich yet balanced, it’s an easy stovetop meal perfect for cozy dinners or special occasions.
Equipment
- large pot or Dutch oven
- cutting board
- knife
- Measuring cups and spoons
- wooden spoon
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 1 small onion, finely chopped
- 2 celery stalks, chopped
- 2 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh, frozen, or canned)
- 3 cups chicken broth or vegetable broth
- 1 1/2 cups half-and-half
- 1 tsp garlic powder
- 1 tsp smoked paprika
- salt, to taste
- black pepper, to taste
- 1 bay leaf
- 1 tbsp fresh parsley, chopped
- lemon wedges (optional)
Instructions
- Melt 1 tablespoon of butter in a large pot over medium heat. Add the shrimp and cook for 2–3 minutes until pink and opaque. Remove shrimp and set aside.
- Add the remaining butter to the pot. Sauté the onion and celery for about 5 minutes until softened. Stir in the potatoes and corn and cook for 2 minutes.
- Season with garlic powder, smoked paprika, salt, and pepper. Pour in the broth and add the bay leaf. Simmer for 15–20 minutes until potatoes are tender.
- Stir in the half-and-half and simmer gently for 5 minutes. Return the shrimp to the pot and cook for another 5 minutes.
- Remove the bay leaf, garnish with chopped parsley, and serve hot with lemon wedges if desired.
Notes
Cook the shrimp separately to avoid overcooking. Dice potatoes evenly for consistent texture, and simmer gently after adding dairy to prevent curdling. Lemon juice is optional but brightens the flavors.